4 c. frozen hash browns, thawed
5 T. butter, melted
2 large eggs, beaten
1/2 c. half-and-half
1 t. seasoned salt
1/2 t. black pepper
1 c. mozzarella cheese, shredded
1 c. Swiss, colby or cheddar cheese, shredded
1 c. diced ham
Preheat oven to 425°. Press hash browns into a 9-inch quiche or pie pan. Blot with paper towel to remove all moisture. Brush with melted butter. Bake for 25 minutes, or until crust just begins to brown; remove from oven. Reduce heat to 350°. Combine eggs, half-and-half, salt and pepper in a bowl and whisk well. Place cheese and ham into the potato crust and pour egg mixture over top. Bake another 40 minutes, or until eggs have set; remove from oven. Cool and cut into wedges to serve.
Marcia Leroue, Conway
